Gluten-Free Chocolate PB Treats
Missing out on muffins since you started eating gluten free? Then you’ll love this easy recipe for delicious baked peanut butter and chocolate chip treats!
- ⅔ cup Arrowhead Mills Organic Creamy Peanut Butter
- 2 tbsp Heritage Products Grapeseed Oil
- 1 ½ tsp Frontier Fair-Trade Vanilla Extract
- ½ cup Blue Diamond Original Unsweetened Almond Milk
- ¾ cup Wholesome Sweeteners Organic Dark Brown Sugar
- 2 eggs
- 1 ½ cup Bob’s Red Mill Whole Grain Brown Rice Flour
- 1 ½ tsp Rumford Aluminum Free Baking Powder
- ½ tsp Bob’s Red Mill Pure Baking Soda
- ¾ cup Enjoy Life Semi-Sweet Chocolate Mini Chips
Directions:
- Preheat oven to 350˚ F. Line muffin tin with paper cups.
- Mix peanut butter and oil in large mixing bowl, stir well.
- Add vanilla extract, milk and brown sugar and mix well. Beat in eggs one by one.
- In small mixing bowl, mix together flour, baking powder and baking soda.
- Add dry ingredients to rest of mixture, then stir in chocolate chips (try not to eat too many of them as you're doing this).
- With large spoon or scooper, fill each cup - leaving a small amount of room at the top.
- Bake 20-25 minutes.
- Let cool, then enjoy!
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